糙米烘焙食品的研究现状与问题探讨  

The Research Status and Problem Analysis of Brown Rice Baking Food

作　　者：罗中原 周梦舟 陈轩[1] 吕庆云[1] LUO Zhongyuan;ZHOU Mengzhou;CHEN Xuan;LU Qingyun(College of Food and Science and Technology, Wuhan Polytechnic University (Wuhan 430023);College of Bioengineering and Food Science, Hubei University of Technology (Wuhan 430068))

机构地区：[1]武汉轻工大学食品学院,武汉430023 [2]湖北工业大学生物工程与食品学院,武汉430068

出　　处：《食品工业》2019年第1期282-285,共4页The Food Industry

基　　金：国家重点研发项目(2016YFD0400701-05);湖北省技术创新专项重大项目(2016ABA085)

摘　　要：糙米比精白米具有更多的基本营养素、保健功能性因子,可保持血糖水平稳定,防止人体过快发胖。介绍糙米中的多种营养因子的营养价值和功能特性,如γ-氨基丁酸、膳食纤维等,并介绍国内外糙米烘焙食品的加工技术及研究现状,分析糙米食品开发中所存在的问题,并对其发展趋势进行探讨。Brown rice had more basic nutrients and health functional factors than white rice, which could keep blood glucose level stable and prevent excessive weight gain. The nutriments and functional ingredients of brown rice were introduced, such as γ-aminobutyric acid, dietary fiber. The brown rice foods and their processing technology were introduced. The development tendency of brown rice products was discussed.

关 键 词：糙米 营养价值 食品开发 研究现状 问题探讨 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]